Strips of smoked salmon are added to a smooth, cream of white asparagus soup just before serving.
1 person made this
250g white asparagus
salt to taste
pinch of granulated sugar
2 tablespoons plain flour
250ml hot milk
a few tablespoons of double cream, to taste
100g smoked salmon, cut into thin strips
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Method Prep:15min › Cook:25min › Ready in:40min
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and add slice into 2cm pieces. Place in a large pot with 500ml water, salt and a pinch of sugar. Bring to the boil; reduce heat and simmer gently until the asparagus is very tender, 20 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Drain the asparagus and reserve the cooking liquid.
Puree half of the liquid with the asparagus in a blender or in the pot with an immersion blender till smooth, reserve the rest of the liquid. Set aside.
Melt the butter in a pot and add the flour. Cook, stirring, until light in colour. Gradually add the milk and whisk until it thickens. Add the pureed asparagus and as much of the reserved cooking liquid to give the soup the desired consistency. Bring to the boil again; reduce the heat and stir in the cream. Season to taste with salt and pepper.
Ladle the soup into bowls and add a few salmon strips to each before serving.